St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-05-22
FIRST ON THE BILL.
Tempting Recipes for the Cooking
of Soup and Fish.

SOUP.
Chicken-Take young chickens, cut
them up, put them in a saucepan with
quarts of veal stock, let them simmer
for an hour, remove all the white flesh,
return the rest of the birds to the soup
and boil gently for hours: pour little
of the liquid over quarter of a pound
of bread crumbs, and when they are
well soaked put it in a mortar with the
white flesh of the birds and pound the
whole to smooth paste; add a little
pinch of ground mace, salt and a little
cayenne pepper; press the mixture
through a sieve and boil once more,
adding pint of boiling cream; thicken
with little flour mixed in cold milk;
remove the bones and Serve.-AMELIA
FRoIsETH. SIC Payne avenue, st. Paul.
TomatO-To 3 pints of milk, just at
the boiling point, add 2 tablespoonful
of cracker crumbs, 1 pint of tomatoes,
previously Sweetened by stirring in a
teaspoonful of soda, butter the size of an
egg and pepper and salt: when it boils
serve at Once.-MISs A. E. TALBOT, 21S
Fifteenth street west, Minneapolis.
Clear Brown-Take pounds of lean
soup meat, small turnip, carrot, 2
onions, some whole pepper, salt to taste ::
cover with water and cook slowly till
the meat falls to pieces; strain through
wire seive and set aside till cold, then
skim all the fat off, put in the soup ket-
tie, add a little browning and clear with
the whites of 6 eggs; strain into soup
tureen and add glass of sherry wine
Mrs. SMITH, AGO North Fort street. st.
Paul.
Scotch Broth-Two or three pounds
of soup meat or good soup bone.
3 quarts of water, p cup OF barley,
same of green peas: salt to taste.
Cook all together for an hour,
then add good turnip cut small, large
carrot, grated; l cabbage, cut small /;
also few onions, and cook slowly for
another hour and half.-MRS. Ross,
575 Robert street, st. Paul.
Tomato Bisque-Into 2 quarts of any
kind of soup stock add l quart of ripe or
canned tomatoes, boil up l0minutes and
strain through Il fine Strainer; return to
the steamer and add 1 quart of cream or
rich milk, and when it comes to boil
dissolve, Il generous tablespoonful of
corn starch in milk; stir until smooth
and creamy, and just before serving add
q pinch of SaleratuS and season to taste.
Split, butter, and brown in the oven.
Some common crackers. Serve one in
each plate.-MIss M. +. DOYLE, care
Globe office, Minneapolis.
Potato-Boil p pound salt pork 9 hours
in quarts of water with l small onion,
70 an hour before dinner put III pota-
toes; when done mash them in the water,
add about pints of boiling milk and
butter, salt and pepper to taste. and put
chopped parsely in the soup tureen; let
it boil up thoroughly for minute after
mixing milk and water.-MRs: Z; L.
THOMPSON, G3l Cedar street, st. Paul.
FISH A LA CREME.
Boil fish i'll salt water; when done, re.
move the skin and flake it, leaving out
the bones. Boil quart of milk, mix
butter the size of an egg with three
tablespoons of flour and stir smoothly
into tile milk. add little parsley and
huff an onion chopped fine, little Cay
eInc pepper and salt Stir over the fire
until thick. Butter dish, put in q
layer of fish, then dressing, then fish,
then dressing, sprinkle bread-crumbs
over the top to bake.--MIsS SUE NJ
E.i;aL, Fort Smelling.
OYSTERS.
Scatioped-E dried bread crumb:
with melted butter, season with pepper